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Anise Pumpkin Bread

We live in a rural area of Long Island where there's plenty of fresh air and friendly country folks. This recipe has traveled from one end of the island to the other.
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    1 loaf


  • 2 large eggs, room temperature
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1 teaspoon aniseed
  • 1/2 teaspoon salt
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons whole milk
  • 1/4 teaspoon anise extract
  • 1/4 teaspoon butter flavoring, optional


  • Preheat oven to 350°. In a bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla. In another bowl, combine the flour, oats, baking powder, aniseed and salt; add to pumpkin mixture and stir until well blended. Pour into a greased and floured 8x4-in. loaf pan.
  • Bake until a toothpick inserted in the center comes out clean, at 45-50 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts
1 slice: 326 calories, 11g fat (2g saturated fat), 53mg cholesterol, 276mg sodium, 53g carbohydrate (35g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Cwaz23
    Dec 13, 2014

    Making this for the second time. The additional flavor of the anise adds so much to the pumpkin/brown sugar! Used egg substitute and Truvia blend to help with the calories.Just love this recipe!

  • HOGWriter
    May 13, 2013

    Bread turned out just like the picture - moist, but not gooey. Recipe did not specify to use whole, ground or cracked anise seeds so I used 1/2 ground and 1/2 cracked. The licorice accent was barely detectable and family enjoyed the flavor it gave to bread. However, they thought additional flavoring in glaze overwelmed it (I think it's a matter of personal taste.) We will definately make again as a preferred alternative to the otherwise heavy pumpkin breads frequently seen.

  • Wista
    Nov 9, 2011

    My daughter wants to read my posts,I'm Wista, and we can't find them. Would you please send them to her at [email protected]

  • Wista
    Nov 8, 2011

    Delicious! The topping makes it. I suggest dividing the batter into two loaf pans so that because the baked loaves will be shorter you will get frosting in every bite. Or,to the loaf, add anise extract along with the seed to boost the flavor. I used a fresh pumpkin baked and mashed which has a milder flavor than canned.

  • LegalSec
    Dec 17, 2010

    I haven't made it yet. I am responding to a reviewer "Juszme5" she asked where to get aniseed. I buy it at my local grocery store in the spice aisle. McCormick's has it in a glass bottle with a green cap. Alittle expensive but a little goes a long way. I use it in my pizzelle cookie recipe. Gives a very nice flavor so that is probably why there is no other spices in the recipe. Thanks.

  • angiegillespie
    Nov 8, 2010

    Where's the spices?

  • biddinger
    Nov 7, 2010

    I did not care for this recipe. It was very dense.

  • juszme5
    Oct 8, 2009

    Where to find aniseed for this recipe?

  • chilipepper99
    Dec 21, 2008

    If you like recipes with anise, you'll love this one. In fact, it is now one of my favorite bread recipes.